I know that nearly every state except for Florida is now entering soup season. Cooler weather = yummy soups. Despite that we are still enjoying warm weather, we tried this minestrone soup recipe that I found online. It's suppose to be Olive Gardens Minestrone soup. I have to say... it is pretty close. This is very healthy and even though it has a lot of ingredients, it's pretty easy to make. If you are in the mood for a really yummy and comforting soup, you should try this one. We really enjoyed it. Love you guys!!!
Olive Garden Minestrone Soup
(Copycat)
3 Tlb Olive Oil
1 C. minced white onion
½ C. chopped zucchini
½ C. frozen cut Italian green beans
¼ C. minced celery
4 tsp minced garlic
4 C. vegetable broth (Do note use chicken broth!)
2 (15 oz) cans red kidney beans, drained*
2 (15 oz) cans white beans or great northern beans, drained*
1 (14 oz) can diced tomatoes, drained
½ C. carrots, julienned or shredded
2 Tlb minced fresh parsley
1 ½ tsp dried oregano
1 ½ tsp salt
½ tsp ground black pepper
½ tsp dried basil
¼ tsp dried thyme
3 C. hot water
4 C. fresh baby spinach
1 C. small shell pasta
1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1½ cup servings.
*I only used one can of each bean and, for us, it was plenty.